Lamb shanks are so tender, juicy and full of flavour and we'll show you how to make them so easy! Guaranteed this will be one of the best home made winter warmer dishes you'll try!

Ensure the lamb shanks are fully covered by the mixture, if not add more water. If using a slow cooker set it to a high setting and cook for six hours. If using a casserole dish then preheat the ...

Put the lamb shanks into a 27 - 29cm (11 - 11.5 inch)/4.1 - 4.7 litre (7 - 8 pint approx.) casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover (approx.

Slow-cooked until the meat is meltingly tender, then roasted until sticky, these orange-scented lamb shanks come with a rich gravy care of Campbell’s Real Stock. This recipe was developed by ...

Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and ...

Return the lamb shanks to the pan, then add the remaining ... gently simmering liquid in the pressure cooker at the end of the cooking time. Stir for a few minutes until the sauce has thickened ...

This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. Preheat the oven to 160C/300F/Gas 4. Season the lamb ...

Add the tomatoes and herbs and then spoon into the enamel pie dish over the lamb shanks. Cover the dish with foil and cook in the preheated over for about 1 ¾ - 2 hours or until the lamb is tender.

Season the lamb with salt and pepper before searing, but because braising concentrates flavors, wait until the final half ...